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    Crispy Chicken and Parmesan Salad

      Crispy Chicken and Parmesan Salad




      • 3 or 4 Sucrines

      • 1 small jar of capers (caperberries)

      • 1 piece of parmesan (80 g)

      • 3 Chicken breasts

      • 1 thick slice of country bread

      • 1 egg

      • 100g Flour

      • 125g Corn flakes

      • 20cl Fermented milk (ribot milk)

      • 3tbsp. olive oil

      • 2 tbsp. Vinegar

      • 1 small bunch of chives

      • Salt

      • Pepper

      Preparation steps

      1. The day before, cut the chicken breasts into slices widthwise. Put them in a bowl and cover with buttermilk. Leave to marinate for 12 hours in the refrigerator.
      2. The same day, crush the cornflakes. Preheat the oven to 180°C (th. 6).
      3. Drain the chicken pieces, pat them dry then dip them successively in the flour, the beaten egg with salt and pepper and then in the corn flakes. Put them on the dripping pan lined with baking paper and bake for 15 minutes.
      4. Brown the bread in the toaster. Dice it.
      5. Cut the sucrines into quarters lengthwise. Divide them on plates and add the chicken pieces, parmesan cheese, capers and croutons.
      6. Mix the oil with the vinegar, chopped chives, salt and pepper in a bowl. Sprinkle the plates with this vinaigrette and serve hot and cold.
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